Many variations of the Catalonian roasted tomato sauce, romesco sauce, add roasted red peppers for a little sweetness. Here, we scorch the peppers and tomato on the grill alongside the chicken to keep things simple.
Prep Time:
30 mins
Total Time:
30 mins
Servings:
4
Yield:
4 servings
Nutrition Profile:
Low-Calorie Low Carbohydrate Dairy-Free Egg Free Gluten-Free Soy-Free Healthy Aging Healthy Immunity Low Added Sugars
Ingredients
2 medium red bell peppers
1 medium tomato
1 pound chicken cutlets
¾ teaspoon salt, divided
½ teaspoon ground pepper, divided
½ cup chopped pecans, toasted
1 clove garlic
2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
¼ teaspoon crushed red pepper
Chopped scallions for garnish
Directions
Preheat grill to medium-high. Grill bell peppers and tomato, turning occasionally, until blistered all over and charred in spots, 12 to 15 minutes. Transfer to a plate and let rest until cool enough to handle, about 5 minutes.
Meanwhile, sprinkle chicken with 1/4 teaspoon each salt and pepper. Grill the chicken, flipping occasionally, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 6 to 8 minutes total. Transfer to a plate, tent with foil and let rest for 10 minutes.
Remove and discard skin and seeds from the peppers and tomato. Place the peppers and tomato in a blender and add pecans, garlic, oil, vinegar, crushed red pepper and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Puree on high until well combined, about 1 minute. Serve the chicken with the sauce and topped with scallions, if desired.
Nutrition Facts
(per serving)
308
Calories
20g
Fat
8g
Carbs
25g
Protein
Show Full Nutrition Label
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